Crawfish Étouffée

Ingredients

• 1 medium stalk celery
• 1/2 medium yellow onion
• 1/2 medium green bell pepper
• 4 cloves garlic
• 6 tablespoons unsalted butter or neutral oil, such as vegetable and canola
• 1/4 cup all-purpose flour, plus more as needed
• 1 (14.5-ounce) can low-sodium chicken broth, or 2 cups seafood broth
• 1 tablespoon Cajun seasoning with salt or Old Bay seasoning
• 1 dried bay leaf
• 12 to 16 ounces crawfish tail meat, thawed if frozen (do not drain)
• Kosher salt
• Freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Coarsely chopped fresh parsley leaves (optional)
• Cooked white rice , for serving
• Hot sauce, preferably Louisiana (optional)

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